It’s hearty, healthy, flavourful and delights everyone. Mashed vegetable gravy is served with soft, fluffy, butter-laden rolls served with tangy lemon and piquant onions. Our authentic Indian Pav Bhaji Recipe promises to transport you to the streets of Mumbai!
What is Pav Bhaji?
Mumbai’s iconic dish, Pav Bhaji has gained popularity over the globe. It was originated in Mumbai as a quick lunch option for the textile mill workers.
Over time, it gained so much popularity that restaurants from all over the world serve it!
“Pav” means bread rolls in Marathi and Hindi and “Bhaji” means a vegetable-based dish (gravy or dry). Since both the items are served together, it was referred to as Pav Bhaji.
It’s a beautiful fusion of spiced and mashed gravy and vegetables. Pav Bhaji Masala is a special spice blend that gives this recipe its distinct flavour. It’s easily available in most grocery stores. If not, you can buy it online or purchase from an Indian store.
To get a rich, orange-red colour of the Bhaji, you can use mild Kashmiri red chilli powder or a red chilli paste instead of using artificial food colours.
Authentic Indian Pav Bhaji Recipe
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Cuisine: Indian, Maharashtrian
Course: Starters, Snacks, Main Course, Brunch
Serves: 4
Ingredients to make the Bhaji:
¼ cup coriander, finely chopped
1 ½ tsp lemon juice
Salt, to taste
1 ¼ cups potatoes, boiled and mashed
1 ¼ tsp pav bhaji masala
1 ¼ tsp chilli powder
¾ cup tomatoes, chopped
1 ½ tbsp red chilli-garlic paste
⅓ cup capsicum, finely chopped
¾ cup onions, finely chopped
1 ½ tbsp butter
⅓ cup green peas
½ cup carrot, finely chopped
¾ cup cauliflower, chopped
Ingredients for the pav:
4 tbsp butter
8 pcs pav
Directions to make the Bhaji:
- In a pressure cooker, combine and cook carrot, green peas, cauliflower along with a cup of water for 2 whistles.
- Let the steam escape entirely before opening the life. Allow to cool and keep aside.
- In a non-stick pan, heat butter and saute the onions on a medium flame for 2-3 minutes.
- Add the chilli-garlic paste and capsicum and saute for 2 more minutes.
- Stir in ¼ cup of water, turmeric powder, chilli powder and tomatoes and give it a good stir. Cook for 3 minutes on a medium flame while stirring in between.
- Add salt, water, cauliflower mix and potatoes and cook for 4 minutes on a medium flame. Continue to mash and stir in between.
- Garnish with coriander leaves and squeeze lemon juice for a burst of flavour right before serving.
Directions for the pav:
- Slit both the pavs vertically and keep them on a plate.
- Heat a griddle and add a tablespoon of butter to it. Place the pavs on the butter as soon as it starts to sizzle.
- Cook the pavs on medium heat until they’re crisp and lightly brown on both sides.
- Repeat the process to make more pavs.
- Serve immediately with piping hot bhaji, a few slices of onion and lemon wedges.
Recipe Notes:
- Before serving the bhaji, add 1-2 cubes of butter on top.
- To lighten the palate, you can serve pav bhaji with cold cucumber raita.
- You can also add french beans to the bhaji.
- Vegetables such as pumpkin, zucchini, broccoli and cabbage are used by a number of fusion restaurants. However, they’re not added in traditional street-side versions.
Nutritional Information (per serving):
Calories: 400
Sodium: 170.5 mg
Cholesterol: 42 mg
Fat: 14.5 g
Fiber: 4.5 g
Carbohydrates: 57.9 g
Protein: 9.4 g
Energy: 400 cal
Author Bio: Shristi Patni
Shristi is a content writer and owner of F and B Recipes. She enjoys writing about Intuitive Counseling and Spiritual Mind Treatment. Formerly the Chief Content Officer at Raletta, she is currently working on her second cookbook.
Linkedin: https://www.linkedin.com/company/f-and-b-recipes/
Pinterest: https://www.pinterest.co.uk/FandBRecipes/
Facebook: https://www.facebook.com/F-and-B-Recipes-100232271852184
Twitter: https://twitter.com/FandBRecipes
Instagram: https://www.instagram.com/fandbrecipes/
